Beef Fajita Bowls

Name: Beef Fajita Bowls
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 454 grams boneless beef sirloin steak; 454 grams bag frozen stir-fry bell peppers and onions; 2 Tbsps chili sauce; 118 milliliters Green Giant® Valley Fresh Niblets® frozen corn; 1 8-inch Old El Paso® flour tortilla for burritos (8 inch) (from 11.5-ounce package), cut into 4x1/2-inch strips; 2 Tbsps chopped fresh cilantro; 1 teaspoons ground cumin; 2 Tbsps lime juice; 237 milliliters uncooked regular long-grain rice; 237 milliliters Old El Paso® Thick n Chunky salsa; 2 Tbsps vegetable oil

Beef Fajita Bowls might be just the main course you are searching for. Watching your figure? This dairy free recipe has 495 calories, 33g of protein, and 13g of fat per serving. This recipe covers 32% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up lime juice, regular rice, chili sauce, and a few other things to make it today. To use up the lime juice you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert. This recipe is typical of Mexican cuisine.

Instructions

Cook rice as directed on package.

Ingredients you will need

Rice

Meanwhile, cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices.

Ingredients you will need

Grains

Beef

Heat 12-inch nonstick skillet over medium-high heat.

Equipment you will use

Frying Pan

Add oil; rotate skillet to coat bottom. Cook tortilla strips in oil 1 to 2 minutes on each side, adding additional oil if necessary, until golden brown and crisp.

Ingredients you will need

Tortilla Strips

Cooking Oil

Equipment you will use

Frying Pan

Drain on paper towel.

Equipment you will use

Paper Towels

Add beef to skillet; cook and stir over medium-high heat 4 to 5 minutes or until beef is no longer pink.

Ingredients you will need

Beef

Equipment you will use

Frying Pan

Remove from skillet.

Equipment you will use

Frying Pan

Add bell pepper mixture and corn to skillet; cook and stir 1 minute. Cover and cook 2 to 3 minutes, stirring twice, until crisp-tender. Stir in beef, salsa, lime juice, chili sauce and cumin. Cook 2 to 3 minutes, stirring occasionally, until hot. Stir in cilantro. Divide rice among bowls. Top with beef mixture and tortilla strips.

Ingredients you will need

Tortilla Strips

Bell Pepper

Chili Sauce

Lime Juice

Cilantro

Cumin

Salsa

Beef

Corn

Rice

Equipment you will use

Frying Pan

Bowl

Equipment

Frying Pan

Paper Towels

Bowl

Ingredients

Servings:

454grams

boneless beef sirloin steak 454grams

bag frozen stir-fry bell peppers and onions 2Tbsps

chili sauce 118milliliters

Green Giant® Valley Fresh Niblets® frozen corn 18-inch

Old El Paso® flour tortilla for burritos (8 inch) (from 11.5-ounce package), cut into 4x1/2-inch strips 2Tbsps

chopped fresh cilantro 1teaspoons

ground cumin 2Tbsps

lime juice 237milliliters

uncooked regular long-grain rice 237milliliters

Old El Paso® Thick 'n Chunky salsa 2Tbsps

vegetable oil

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Jimmy John's Vin De Sandwich Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.